Ingredients

How to make it

  • Soak the chia seeds and the coconut milk powder in the milk for ten minutes.
  • Slice the banana thinly.
  • Warm up the skillet lightly brushing with cooking oil.
  • Whisk in the egg, flax oil, salt and flavouring to the chia mixture.
  • Stir together the baking soda and the flour separately and then quickly combine with the wet ingredients.
  • Pour about a quarter cup batter on the skillet and lay a few slices of banana in the still wet batter. Spoon a teaspoon batter over the slices.
  • Flip and cook the second side.
  • Repeat until batter is used up.
  • Serve with the spare slices of banana and Balkan yogurt, drizzling with honey if you wish.
  • I used a chopstick dipped in honey to make a fine drizzle.

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Reviews & Comments 2

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  • jgnat 7 years ago
    @Elgourmand2 , the conversion is 1/2 cup powder to 190 ml warm water for coconut milk, 165 ml water to 3/4 cup powder for coconut cream. Perhaps you could reverse the liquid and add milk powder to the coconut water. Samoa; so exciting to cook where these tropical ingredients are freshly available.
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  • elgourmand2 7 years ago
    Hi Jgnat. This looks a really great recipe and my family will love it but I can't get coconut powder or coconut flavor here in Samoa. We just use coconut. I have four trees out back and my in laws have 400 acres of the bloody things. Do the packages give you any clue as to how much coconut cream the powder and flavor would produce? I can wing it but it's going to mean a bit of additional liquid. Thanks for the post.
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